The flavors of these ingredients blended together in what is reminiscent of a cold tuna casserole or potato salad will be your family's new favorite!

RECIPE:

8 ounces uncooked elbow macaroni

2 dill pickles, chopped

6 ounces Colby-Jack cheese, cubed

1 (6 ounce) can albacore tuna in water, drained and flaked

1/2 cup light mayonnaise

1/2 teaspoon prepared yellow mustard

1 teaspoon dill pickle juice

Bring a saucepan of lightly salted water to a boil. Add the macaroni, and cook until tender, about 7 minutes. Rinse under cold running water, then drain well and pat lightly with paper towels.

In a large bowl, stir together the macaroni, pickles, cheese, tuna, mayonnaise and mustard. Season with a splash of pickle juice, salt and pepper. Cover, and refrigerate for at least 30 minutes before serving.